Remove all glad wrap, paper or cryovac bag from the product. Rub the stocking net covering on the product with olive oil.

After 1 hour at room temperature, bake the roast in the oven at 160°C, to an internal temperature of 65°C (measured with a meat thermometer) using a rack in the tray if possible. Baste often during cooking using oil or the products own juices. Allow to rest for 20 minutes in alfoil before carving.

Stocking net peels off very easily when wet with juices. Use sharp knife or scissors.

Note: Stocking Net & String not edible.

Cooking time approx. 2 - 2 ½ hrs

Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.